By: Ilona Salim
Are you ready to thank me for your newest obsession? Lately, I have not been able to stop scrolling through @lokokitchen ‘s feed, staring at her pie and tart designs in complete awe. Looking through her feed makes me feel like I'm walking around in an art museum! If you haven't heard of her account, Lokokitchen is known for her masterpieces in the form of beautiful savory and sweet pies creatively decorated with complex designs. I was itching to try and make a pie inspired by her, so without further ado... Here is our attempt to make one of our own geometric fruit tart! Recipe BELOW!
The Recipe - GF Fruit Tart
(our version was gluten free so Wei Qing can enjoy it too! Do feel free to use a non-GF pie tart recipe)
FOR THE GLUTEN FREE CRUST
2 cups blanched almond flour (I used Bob’s Red Mill)
1/4 cup butter – melted
2 tbsp maple syrup
1 egg, lightly whipped
1/4 tsp salt
To make crust, preheat oven to 350’F and liberally grease a 9 inch tart pan. Set aside.
In a large bowl, mix together almond flour, melted fat of choice, maple syrup, egg, and salt until well incorporated. Press mixture evenly into bottom and sides of tart pan. Prick the bottom of the crust several times with a fork to prevent puffing up. Bake for 10 minutes, until crust is starting to get golden. Allow to cool completely.
FOR THE PASTRY CREAM
1 1/2 cups whole milk
1/2 cup heavy cream
1/2 cup sugar, divided
Pinch of salt
3 tbsp cornstarch
5 egg yolks
4 tbsp cold butter
1 1/2 tsp vanilla bean paste
Combine the milk, cream, and half of the sugar in a medium sauce pan over medium-high heat, stirring occasionally until the liquid comes to a simmer.
As the liquid heats, whisk together the remaining sugar, salt, cornstarch, and egg yolks in a medium bowl until light and creamy.
Once the milk mixture is hot, slowly whisk about 1 cup of the liquid into the egg mixture to temper the yolks. Pour the tempered egg mixture back into the saucepan with the hot milk mixture and reduce the heat to medium, continuing to cook while whisking constantly, until thickened and a few bubbles burst on the surface, about 30 seconds.
Remove the pastry cream from the heat and whisk in the butter and vanilla, then transfer to a bowl and cover with a sheet of plastic wrap placed directly onto the surface of the pastry cream so a skin doesn't form. Refrigerate until chilled and firm, about 3 hours.
Thinly Sliced Golden Kiwis
Tart Shell (cooled)
Pour out your pastry cream into the shell and level it out.
Cut your fruits into any shapes you desire.
Get creative and start decorating!